Hey Chef...Try out these healthy bites...

Grilled herb chicken with quinoa salad

Ingredients

For the Chicken:

  • 2 chicken breasts (skinless, boneless)

  • 2 tbsp olive oil

  • 2 garlic cloves (minced)

  • 1 tsp rosemary (fresh or dried)

  • 1 tsp thyme

  • 1 tsp oregano

  • 1 tsp lemon juice

  • Salt & pepper to taste

For the Quinoa Salad:

  • 1 cup quinoa (cooked)

  • ½ cup cherry tomatoes (halved)

  • ½ cup cucumber (diced)

  • ¼ cup red onion (finely chopped)

  • 2 tbsp parsley (chopped)

  • 2 tbsp olive oil

  • 1 tbsp lemon juice

  • Salt & pepper to taste

Instructions

  1. Marinate Chicken:
    Mix olive oil, garlic, rosemary, thyme, oregano, lemon juice, salt, and pepper. Coat chicken breasts and let marinate for 30 minutes.

  2. Grill Chicken:
    Heat grill or pan on medium-high. Cook chicken 6–7 minutes per side until golden brown and fully cooked.

  3. Prepare Quinoa Salad:
    In a large bowl, mix quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil, lemon juice, salt, and pepper. Toss well.

  4. Serve:
    Slice grilled chicken and serve on top of quinoa salad. Garnish with extra parsley or lemon wedges.

baked egg plant parmesan

Ingredients

  • 2 medium eggplants (sliced into ½-inch rounds)

  • 2 tbsp olive oil (Excellence Olive Oil recommended)

  • 1 cup whole wheat breadcrumbs

  • ½ cup grated parmesan cheese

  • 1 tsp Italian seasoning

  • 2 cups tomato sauce (low-sodium, homemade preferred)

  • 1 cup part-skim mozzarella cheese (shredded)

  • ½ tsp garlic powder

  • Fresh basil leaves (for garnish)

  • Salt & black pepper (to taste)

Instructions

  1. Prep Eggplant:
    Sprinkle eggplant slices with salt and let sit for 20 minutes to draw out moisture. Pat dry with a paper towel.

  2. Bread the Eggplant:
    Brush slices lightly with olive oil. Mix breadcrumbs, parmesan, garlic powder, and Italian seasoning. Coat each slice evenly.

  3. Bake the Eggplant:
    Place slices on a baking tray lined with parchment paper. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway, until golden and crispy.

  4. Assemble:
    In a baking dish, layer baked eggplant, tomato sauce, and mozzarella. Repeat layers, finishing with sauce and a light sprinkle of mozzarella.

  5. Final Bake:
    Bake at 180°C (350°F) for 20 minutes until cheese is melted and bubbly.

  6. Serve:
    Garnish with fresh basil and serve warm with a side of green salad or whole wheat pasta.

Spaghetti Aglio e Olio

Ingredients (Serves 2)

  • 200g spaghetti (whole wheat for a healthier option)

  • 4 tbsp Excellence Olive Oil

  • 4 garlic cloves (thinly sliced)

  • ½ tsp red chili flakes (adjust to taste)

  • 2 tbsp fresh parsley (chopped)

  • Salt (to taste)

  • Grated parmesan (optional, for garnish)

  • Lemon zest (optional, for freshness)

Instructions

  1. Cook Pasta:
    Boil spaghetti in salted water until al dente. Reserve ½ cup of pasta water, then drain.

  2. Prepare Sauce:
    In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté until lightly golden (not burnt). Add chili flakes.

  3. Combine:
    Toss the drained pasta into the skillet. Add a splash of reserved pasta water to create a silky sauce. Mix well.

  4. Finish:
    Stir in chopped parsley. Adjust salt to taste.

  5. Serve:
    Garnish with extra parsley, a sprinkle of parmesan, and lemon zest (optional). Serve hot.

garlic herb smashed potato

Ingredients (Serves 2–3)

    • 500g baby potatoes

    • 2 tbsp Excellence Olive Oil

    • 3 garlic cloves (minced)

    • 1 tsp fresh rosemary (chopped)

    • 1 tsp fresh thyme (chopped)

    • Salt & black pepper (to taste)

    • Optional: Parmesan or feta for garnish

Instructions

  1. Boil Potatoes:
    Place baby potatoes in salted water and boil for 15–20 minutes until tender. Drain and let cool slightly.

  2. Preheat Oven:
    Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.

  3. Smash Potatoes:
    Lightly flatten each potato using the bottom of a glass or spatula, keeping them in one piece.

  4. Season & Bake:
    Mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Brush generously over potatoes.
    Bake for 20–25 minutes until golden and crispy.

  5. Serve:
    Optionally, sprinkle with a small amount of parmesan or feta. Serve warm as a side dish or snack.

avocado mint smoothie

Ingredients (Serves 2)

  • 1 ripe avocado

  • 1 cup almond milk (or any milk of choice)

  • 1–2 tsp honey or maple syrup (optional)

  • Juice of ½ lime

  • 6–8 fresh mint leaves

  • ½ cup ice cubes

Instructions

  1. Prepare Ingredients:
    Scoop the avocado flesh into a blender. Add almond milk, lime juice, honey (if using), mint leaves, and ice cubes.

  2. Blend:
    Blend on high speed until smooth and creamy.

  3. Serve:
    Pour into glasses and garnish with a mint leaf or lime zest. Serve immediately.

creamy garlic shrimp pizza

Ingredients (Serves 2–3)

For the Base & Sauce:

  • 1 whole wheat pizza crust (store-bought or homemade)

  • 2 tbsp light cream cheese or Greek yogurt

  • 1 tsp olive oil

  • 2 garlic cloves (minced)

  • 1 tsp lemon juice

  • Salt & pepper to taste

For the Toppings:

  • 150g cooked shrimp (peeled & deveined)

  • ½ cup spinach leaves

  • ½ cup low-fat mozzarella cheese

  • 2 tbsp chopped onions

  • 1 tsp chili flakes (optional)

  • Fresh parsley (for garnish)

Instructions

  1. Preheat Oven:
    Preheat oven to 200°C (400°F).

  2. Prepare Sauce:
    Mix cream cheese (or Greek yogurt), minced garlic, olive oil, lemon juice, salt, and pepper. Spread evenly over the pizza crust.

  3. Assemble Pizza:
    Top with spinach, cooked shrimp, onions, and mozzarella. Sprinkle chili flakes if desired.

  4. Bake:
    Bake in the oven for 12–15 minutes until the crust is golden and cheese is melted.

  5. Serve:
    Garnish with fresh parsley. Slice and serve hot.